Prep 15 mins
Cook 50 mins
There are a lot of pumpkin soup recipes, but most are creamed or bisque-like. I like the heartiness of this one. Chop the veggies rather then dice, for a more stew like feel.
- 2 tablespoons olive oil
- 1 lb italian sweet sausage (or 1/2 sweet, 1/2 spicey if you prefer)
- 4 cloves garlic, chopped
- 1 red onion, diced
- 1⁄2 cup celery, diced
- 8 ounces mushrooms, diced (or more if you prefer)
- 1⁄2 cup dry marsala wine (I've also used white Balsamic vinegar for an interesting piquant flavor)
- 2 tablespoons fresh sage, chopped
- 1⁄2 teaspoon thyme
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 cups chicken stock
- 2 cups pumpkin puree (I've used both canned and fresh with equally good results)
- In a Dutch oven, over med/high heat, brown sausage in oil.
- When browned remove to papertowel lined plate to drain.
- In oil/grease saute garlic, onion, celery till slightly softened.
- Add mushrooms and cook for 5 minutes more browning slightly.
- Add sauage back to the pot and drain off any excess grease.
- Deglaze hot pan with wine (or vinegar) scraping browned bits off the bottom of the pot and let wine (or vinegar) reduce by half.
- Add the rest of the ingredients and bring pot to a gentle boil.
- Reduce heat and simmer 40 minutes or until veggies are tender.
- Serve with a dollop of sour cream and or croutons (pumpernickel croutons are especially nice).
- If soup is too thick you can thin with a bit more stock.